Pumpkin Smoothie

HI Everyone,

How was your weekend?  Mine was pretty good!  However being that it is now Sunday, I am exhausted.  I kind of had a lazy Sunday!!  I planned on baking and doing lots of things on my Sunday but I really didn’t do too much once the afternoon hit.  Basically it was doing laundry, cleaning out the fridge and prepping my meals for the week.  Now I am just chilling out and writing my blog.

This morning, even though I was feeling lazy, I did managed to get in 30 minutes of cardio.  It felt great afterwards.  For breakfast I wasn’t feeling like making anything to much and I was really thirsty, so I whipped together this wonderful, creamy pumpkin smoothie.

I made this smoothie with pumpkin, greek yogurt, a frozen banana, fat-free milk, pumpkin pie spice and maple syrup.  It came together nicely.  It’s creamy, light, sweet and tastes just like pumpkin.  I loved it so much I’m making it for breakfast to take to work tomorrow.  It’s only 156 calories, 4 grams of fiber and almost 15 grams of protein.  It kept me filled up for a few hours!

I did do a little grocery shopping at Trader Joe’s this morning to pick up some odds and ends and to start my week off eating healthy!  I took a pledge that next month I will try to stay away from processed foods.  That’s going to be tough, but I can do it!!  Here’s what I bought at TJ’s.  There’s a few new items hidden in there  Can you find them?

Did you spot them?   Well my Friends I have some good news for you!  It’s back….

So happy it’s back!!  I was shocked not to see it on their new item shelf, even though it’s not really a new item.  But when I was going down the aisle there it was, calling me to buy it!!  So I did!!

Speaking of squash, the lady at Trader Joe’s saw that I was buying a butternut squash and she told me you can eat the skin.  She said Jamie Oliver said he does it.  So I googled it, and guess what?  He does!  So I thought I would give it a try!

Sure enough it worked and it was pretty darn tasty.  The skin is not tough, maybe a little chewy, but it’s not bad at all!!  I will be doing this for now on.  It beats peeling the squash.  The texture kind of reminds me of an apple.  To make this squash, I cut the top and the bottom, placed the squash upright and cut down the middle.  With a spoon I took out the seeds and stringy stuff.  I sliced it into pieces.  Placed on a parchment lined baking sheet and added 2 tbsp. olive oil, a sprinkle of salt, pepper, cinnamon and cayenne pepper.  Roasted it in a 400 degree oven for about 30 minutes, flipping half way through.   Cook until fork tender.  It was pretty easy!  You should try it!!

I bought the new Food Network October magazine and I found this chart, which I thought was pretty nice.  I took a picture of it so I can share it with you!

Pretty handy little chart!!  I didn’t know there was that many kinds of squash!

It seems like a squash kind of day!  Do you like squash?  If so what is your favorite kind?  I plan on making lots more squash recipes this week!!

I also want to let you know I updated the Trader Joe’s page.

Have a wonderful week!!!

Toodles,

Jen

P.S.  I just think this picture is cool!  The sun is shining on my pumpkin smoothie!!